{"id":6842,"date":"2021-12-02T09:10:00","date_gmt":"2021-12-02T14:10:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=6842"},"modified":"2026-09-06T06:45:37","modified_gmt":"2026-09-06T11:45:37","slug":"homemade-chestnut-cream","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/homemade-chestnut-cream\/","title":{"rendered":"Homemade Chestnut Cream"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

For me, winter is indissociable from roasted chestnuts. I grew up with them, either on Paris streets<\/a> or prepared by my mom at home. When I was a child, street sellers fascinated me. Looking back, I realized how arduous their job must be, standing in the cold and burning their hands with hot chestnuts.<\/p>\n\n\n\n

I still buy them every winter, as I could not enjoy those from my parent’s backyard. Did you know that we cannot find chestnuts in Quebec? They are imported from Europe (and their price is scary, but some traditions are worth it). Usually, we eat them roasted in the oven as a fast snack, but I also went for them as a provision for the Yule log (I’ll tell you about it very soon).<\/p>\n\n\n\n

About the Homemade Chestnut Cream<\/h2>\n\n\n\n

I learned how to love chestnut cream over time. I was not very fond of it until some years ago. Now, it has become a huge love history. Do you want to make me happy? Give me a faisselle<\/a> with some chestnut cream, and if the chestnut cream is homemade, wow….!<\/p>\n\n\n\n

Talking about taste<\/h3>\n\n\n\n

The homemade chestnut cream texture is much less smooth than the commercial one, remarkably less sweet and much tastier. It’s delicious and the whole family is enchanted.<\/p>\n\n\n\n

Which chestnuts should be used?<\/h3>\n\n\n\n

The rolls of the rolls certainly are fresh chestnuts. But to be honest, this is not a pleasant task (for those who have never tried it, it is arduous, believe me). I do it, easily in front of a TV series to make the task more enjoyable. But you can also use frozen chestnuts, it will be a little less tasty but still a very acceptable and practical alternative. The last option is jarred chestnuts, but personally, I don’t like their taste so I never really use them.<\/p>\n\n\n\n

Tips<\/h3>\n\n\n\n

1\/ Flavour: chestnut cream is traditionally flavoured with vanilla, but you can vary the flavours. Here are some ideas: Tonka, cocoa, lemon or orange zest, for example.<\/p>\n\n\n\n

2\/ To grind the chestnuts, I use my food processor on the “chopper” mode to keep some crunch. You can use a potato masher or even a blender. Depending on the texture you prefer, you can finish your preparation by mixing it in a blender for a smoother result. <\/p>\n\n\n

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\"Cre\u0300me<\/div>\n <\/div>\n
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Chestnut Cream<\/h2>\n
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A rich and creamy texture and a delicious chestnut flavour. The chestnut cream is easy to prepare and an excellent gourmet gift idea to be offered for the end of year festivities.<\/span><\/div>\n
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Prep Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cooking time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>500<\/span> g (approx.)<\/span><\/span><\/div><\/div>
Course: <\/span>Pastry<\/span><\/div><\/div>
Cuisine: <\/span>French<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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